Do you like coconut milk in food?
If you do then this recipe is for you and if you don’t, this recipe is still for you.
Not everyone in my household likes coconut milk and I personally love it. Although, I create a lot of recipes with coconut milk but this time I wanted to challenge myself to make an Asian inspired fresh, healthy chicken and vegetable curry with the same creaminess and similar flavours but omitting my beloved coconut milk.
Like I often do with Indian curries, I added yogurt to get the desired thickness. However, when I taste tested it, I really felt like It needed something more and that was the slight sweetness that coconut milk gives, and that’s why you will find that there’s a tablespoon of honey in the recipe. You can always substitute the honey for brown sugar.
After adding the sweetness it very much needed, I felt that I still wasn’t completely satisfied and that’s when I added the soy sauce. Now this is completely optional but I really believe it made a difference.
The final outcome – I honestly cannot tell you how much it felt like I was having a coconut curry, it had the right level of sweetness, minus the smell of coconut and lets just say all parties had full and happy tummies that night.
30 Minute Creamy Turmeric Chicken Vegetables and Rice
Start by frying the chicken with onions, garlic and all the spices in olive oil, in a large pot until all ingredients are browned. This should take about 5-8 minutes.
Add the chopped carrots and courgette to the pot and sauté for 3 minutes before adding the baby corn, yogurt, honey, soy sauce and basil, along with 3 cups of water. Place the lid on the pot and allow to cook together on medium heat for 15 minutes.
Once the vegetables are cooked to your liking, remove off the heat and mix in the roughly chopped spinach and it is ready to serve.
Serve with rice and garnish with a sprinkle of sesame seeds and more basil leaves.